Submitted by: Kerry Hanley
Prep Time: 0 Seconds
Cook Time: 0 Seconds
Slightly modified from www.incredibleegg.org
WHISK egg yolks, lemon juice, water, stevia, mustard, salt and pepper in small saucepan until blended. COOK over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. REMOVE from heat immediately; let cool 4 minutes. POUR mixture into food processor or blender; cover. With motor running on high speed, ADD oil slowly, in a thin stream; blend until mayonnaise is thick and smooth. Turn off occasionally to scrape down sides with rubber spatula. REFRIGERATE, covered.
You could also sub 1/2 cup coconut oil and 1/2 cup olive oil. For a flavor accent, add minced fresh herbs, such as tarragon, basil or chives, minced garlic, horseradish, wasabi powder, chipotle peppers or sundried tomatoes to the mayonnaise. Although white wine vinegar is traditional, for subtle flavor variations, try champagne, sherry, balsamic or tarragon-flavored vinegar.